Classic carpaccio is made from raw beef fillet, lightly frozen and then sliced paper-thin with a very sharp knife or on a slicing machine. The slices are laid flat on the plate, sometimes pounded even thinner between sheets of cling film. It is dressed with good olive oil, lemon juice, a little salt and pepper, and often with Parmesan shavings and rocket. The dish was invented in Venice in the 1950s and named after the Renaissance painter Vittore Carpaccio, whose works were known for their vivid red.
Because the meat stays raw, absolute freshness and a flawless cold chain are essential. Only lean, high-quality fillet is used. Carpaccio is served well chilled and usually plated just before eating, so the meat does not 'cook' in the lemon acid and turn grey. It requires no cooking – the 'preparation' consists of the thin slicing and the plating.
Carpaccio is a light, protein-rich starter and pairs well with a multi-course meal; in summer it also works as a light main with bread and salad. Besides the beef version there are now many variations: carpaccio of tuna or salmon (fish), of venison, or vegetarian from thinly shaved beetroot, courgette or mushrooms. The term today generally means 'sliced paper-thin and served raw or marinated'.
What to look for: anyone avoiding raw meat (for example during pregnancy) should skip carpaccio or choose a vegetable version. Good carpaccio tastes fresh and not musty; the slices should be tender, evenly thin and bright red. Too much lemon can mask the delicate meat flavour.
As a starter, beef carpaccio costs roughly CHF 18 to 28 in a Swiss restaurant depending on the venue; fish or truffle versions are dearer (guide price, no guarantee).